Hearty Vegetable Lentil Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Vegetable Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Lentil Stew

A warming and nourishing stew filled with tender lentils, flavorful vegetables, and a hint of quinoa for added texture. This stew is simmered in a rich vegetable broth with aromatic garlic and herbs, creating a comforting bowl that's perfect for breakfast, lunch, or dinner.

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NUTRITION

615kcal
Protein
37.6g
Fat
8.6g
Carbs
105.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked brown lentils

1/8 cup uncooked quinoa

1 cup diced tomatoes

1 medium carrot, diced

1 celery stalk, diced

1 small onion, diced

1 cup fresh spinach

1 tsp olive oil

2 cups vegetable broth

2 garlic cloves, minced

1 tsp ground cumin

1 tsp dried thyme

1 bay leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the lentils and set aside. If using dry lentils, cook them in water until tender, then drain.

  • 2

    Heat olive oil in a large pot over medium heat. Sauté the diced onion, carrot, and celery for about 5 minutes until softened.

  • 3

    Add the minced garlic, ground cumin, and dried thyme, stirring for an additional minute until fragrant.

  • 4

    Pour in the vegetable broth and diced tomatoes. Add the cooked lentils and bay leaf.

  • 5

    Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.

  • 6

    Rinse the quinoa and add 1/8 cup (uncooked) to the pot. Stir well and allow it to simmer for another 8-10 minutes until the quinoa is cooked.

  • 7

    Fold in the fresh spinach and season with salt and pepper to taste. Remove the bay leaf before serving.

  • 8

    Ladle the stew into bowls and serve hot.

Hearty Vegetable Lentil Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Vegetable Lentil Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable Lentil Stew

A warming and nourishing stew filled with tender lentils, flavorful vegetables, and a hint of quinoa for added texture. This stew is simmered in a rich vegetable broth with aromatic garlic and herbs, creating a comforting bowl that's perfect for breakfast, lunch, or dinner.

NUTRITION

615kcal
Protein
37.6g
Fat
8.6g
Carbs
105.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked brown lentils

1/8 cup uncooked quinoa

1 cup diced tomatoes

1 medium carrot, diced

1 celery stalk, diced

1 small onion, diced

1 cup fresh spinach

1 tsp olive oil

2 cups vegetable broth

2 garlic cloves, minced

1 tsp ground cumin

1 tsp dried thyme

1 bay leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the lentils and set aside. If using dry lentils, cook them in water until tender, then drain.

  • 2

    Heat olive oil in a large pot over medium heat. Sauté the diced onion, carrot, and celery for about 5 minutes until softened.

  • 3

    Add the minced garlic, ground cumin, and dried thyme, stirring for an additional minute until fragrant.

  • 4

    Pour in the vegetable broth and diced tomatoes. Add the cooked lentils and bay leaf.

  • 5

    Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.

  • 6

    Rinse the quinoa and add 1/8 cup (uncooked) to the pot. Stir well and allow it to simmer for another 8-10 minutes until the quinoa is cooked.

  • 7

    Fold in the fresh spinach and season with salt and pepper to taste. Remove the bay leaf before serving.

  • 8

    Ladle the stew into bowls and serve hot.